So I went jazzfest in new orleans for the past few years. As anybody who has been there can attest, it's as much about the food as it is about the music. And when I say food, I mean "chow". Despite being scalded by New Orleans heat and humidity I crammed as much spicy crawfish down as I could fit.
So this brings me to my point - I have been cooking this dish known as "crawfish monica" which is a creamy spicy crawfish pasta dish. Kind of a cajun mac and cheese of sorts. If anyone wants the recipe I got it from crawfishmonica.com (ha!). Aside from the crawfish, the only key ingredient (and by "key" I mean "hard to obtain") is the spice (you can get bags of frozen Langostino tails for $8.50 from Trader Joe's - nobody will ever know it's not crawfish). My New Orleans connections tell me that the appropriate seasoning to use is Tony Chacherie's, which I have never been able to find around here.
Does anybody out there know where I could buy or order this famous, all-important ingredient?
Feel free to email me if you've got the scoop or want tips on cooking your Monica just right: firstname.lastname@example.org
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